Recent content by xsmokeymikex

Well i pulled one before i took a photo but here is the other one before slicing it up. Looking forward to a good supply of bbq from the freezer for a while and a win in the bbq cook off at work tomorrow! Time for bed.

Well i pulled one before i took a photo but here is the other one before slicing it up. Looking forward to a good supply of bbq from the freezer for a while and a win in the bbq cook off at work tomorrow! Time for bed.

A little over 8 hours in and sitting at 180° f. Not much longer now!:yahoo:

6 hours in. Looking good and smelling great!

4 hours in

2 hours in getting spritzed with apple juice and vinegar

Going in the smoker 13 hrs later, its about 1:15 pm. Going to be a late night but well worth it.

Decided to mix the tangy vinegar with mustard to hold my rub. Got two 9.5 lb shoulders for .99 lb at my local kroger. Used bad bryons butt rub on them.

I might try mixing a little with mustard and my rub, have some pork from a smoke earlier this year i just pulled out of the freezer i could try it on too.

that's what I was thinking also. Maybe just add it once its done and pulled. Don't want to mess up the bark with it

Hi all, have a question about using bbq sauce as a main ingredient while smoking a pork shoulder. My company makes the small valves found in condiment bottles and this year Heinz started using the valve in their new line of sauces so we were given sample packs and have the option to participate...

Time to eat!

More sauce

Sauce time 2 hr later

3hr in the ribs go in the foil and chicken goes on the bottom rack